Chocolate
Caramel Pecan Cookies
From Robin Hood Baking Festival
Cookbook (Robert Rose)
I got this recipe from the newspaper a couple of years ago. I made them for my family last Christmas and they were a big hit.
INGREDIENTS
| Butter or margarine | 1 cup | ||
| Brown sugar | 3/4 cup | ||
| White sugar | 1/2 cup | ||
| Egg | 1 | ||
| Vanilla | 1 1/2 tsp | ||
| Flour | 2 cups | ||
| Baking soda | 1 tsp | ||
| Salt | 1/4 tsp | ||
| Semi-sweet chocolate, chopped | 6 1 oz squares | ||
| Vanilla caramel squares, quartered | 25 | ||
| Pecans, coarsely chopped | 3/4 cup |
METHOD
Cream butter, sugars, egg and vanilla in large bowl until light and creamy.
Combine flour, baking soda and salt.
Add to creamed mixture, beating on low speed until blended.
Stir in remaining ingredients.
Drop dough by tablespoonfuls about 2 inches apart onto prepared cookie sheet.
Bake 8 to 12 minutes or until light golden.
Cool for 5 minutes then transfer to rack and cool completely.
NOTES
I couldn't find individually wrapped caramels when I was in 100 Mile House, so I used McIntosh toffee instead. Very good, but the toffee really stuck to the cookie sheet and was tough to get off.